Showing posts with label Saffron. Show all posts
Showing posts with label Saffron. Show all posts

Saffron Pistachio Ice Cream


This one is my father's favorite ice-cream and when I was small, i never liked it that much. Then, it was always fig ice-cream which I ended up having. But last few years, I have started liking saffron for the flavor and color it gives, so when mom dad were here I decided to make it. Then I couldn't click the photo nor could i click after that around 4 times I prepared this one. So this time, i made sure to click one before the ice-cream got over :)

Saffron Pistachio Ice Cream
Ingredients
1 Liter Milk
3.5 Cup Cream
1 Cup Pistachios
2 Cup Sugar
1/4 Spoon Saffron

Method
  • In a half liter milk add in sugar and blend it in mixer.
  • In a bowl take a cup of milk and bring it to boil. Add in saffron and mix well till the milk turns bright yellow.
  • Mix remaining milk and the boiled milk with milk that was sweetened earlier.
  • In a mixer make pistachio powder and mix it in the milk.
  • Add in cream and mix well. Keep the mixture in the fridge for an hour.
  • Add the mixture to the ice-cream maker and let it set.

Notes
Its important to boil the milk and add in the saffron for the flavor to mix well with the milk.
Also mixture needs to be kept in fridge otherwise it's warmth wont let it set in the ice-cream maker.

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Ras Malai


Ajoy wanted me to make this for Dasara but ended up getting the raw material (aka milk) quite late on sunday. So I made it yesterday. It has turned fabulous and the sweetness is perfect not too sweet not too bland..

Ras Malai
Ingredients
2 Liter Milk
2 Spoon Vinegar
1 Pinch of Saffron
1/4 Spoon Cardamom Powder
1/4 Cup Almonds
1/4 Cup Pistachios
3 Cup Sugar

Method
  • Boil 1 liter of milk in a pan.
  • Mix vinegar in half cup water and add it gradually to the boiling milk.
  • When the whey separates from milk fat strain it on cheese or muslin cloth. Run through cold water and let it hang for an hour or two so that water is drained completely out from the paneer
  • Start boiling remaining 1 liter of milk in a wide pan, stir continuously and let it reduce to half.
  • Add in safron and 1/2 cup sugar in it and let it simmer for another couple of minutes. Keep aside.
  • Mix in remaining 2.5 cup of sugar with 1.5 liter of water in a cooker or wider pan. Bring it to boil
  • Mean while knead the paneer really well till its smooth. Make small flat discs and drop them in the boiling sugar water. Cover with the lid (if in cooker don't put the whistle on) and let it cook for 10 minutes on high.
  • Let it sit covered for another 5 minutes and then uncover the pan and keep the discs in syrup and let it come to warm temperature. At this point the discs would have doubled in size.
  • Take each disc in your palm and press lightly to remove the syrup from it, then drop these discs in a bowl.
  • In earlier prepared milk add in cardamom powder and finely chopped almonds and pistachios. Pour this milk over the discs in the bowl. Chill and serve.
Notes
I soak the almonds in water for couple of hours so that you can very easily chop them.
You can also use half liter of half and half instead of using 1 liter milk to make ras of the ras malai. Just let it simmer and add in saffron.
I didnt have big vessel to accomodate all the discs in one go for cooking, so i cooked the half of discs as mentioned, then added 2 cups of water to the syrup and cooked rest of the discs. Keeping sugar syrup thin is key to make those discs soft. Dont overcrowd the disc so that they have space to double in size
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Sandwich


This is my favorite bengali sweet. So when I was making Ajoy's favorite mishti dohi i decided to pamper myself with these. Turned out very delicious.

Sandwich
Ingredients
2 liter Milk
4 Spoon Vinegar
1 Spoon Rawa
2 Cups Khoya
1/2 Cup Powdered Sugar
2.5 Cup Sugar
Silver leaf
Pistachio Powder
A pinch of Baking Powder
Couple Pinch of Saffron

Method
  • Keep 1/4 cup milk aside and bring remaining milk to boil and add in vinegar mixed with two spoon of water.
  • Stir till the whey separates out and milk cuddles.
  • Strain it through sieve and run through cold water. Let it sit there for 5 minutes so that water drains out completely.
  • Mix sugar with 6 cups of water in a cooker and bring it to boil.
  • Take out this paneer from the sieve and knead till very soft dough forms.
  • Add in rawa and baking powder and knead again.
  • Make thin flat squares and add half of them into the sugar syrup boiling in cooker
  • Close the cooker lid and let out one whistle. Lower the heat and let it cook for another 10 minutes. Let it cool
  • Takeout the cooked paneer and add another 2 cups of water in the cooker. Bring it to boil and add remaining paneer pieces to cook just like the earlier ones.
  • When the second batch is cooled down store all paneer pieces with the syrup in the fridge overnight
  • In the morning grate the khoya and add in powdered sugar in it.
  • Warm the remaining 1/4 cup of milk and add in the Saffron in it. Add it to the khoya and knead till smooth.
  • Take out the cooked paneer pieces from the fridge and cut each into triangle shape
  • Make sandwiches by adding a layer of khoya paste we made between two triangles. Also sprinkle some pistachio powder on the khoya layer as well as on top of the sandwich
  • Garnish with the silver leaf and serve chilled.
Notes
Instead of making thick pieces and cutting it through i made thin slices to begin with. So i could use single piece as it is.
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Veg Biryaani


I had been making this for a while now, but its only yesterday that I actually managed to click the photos. So here I am posting this recipe, esp for all my vegetarian friends who are craving for Biryaani.

Veg Biryaani
Ingredients
3 Cup Rice
350g Bhendi
250g Small Eggplants
250g Carrots
2 Raw Bananas
4 Potatoes
4 Onion
3 Tomato
2 Spoon Pudina Leaves
10 Garlic Cloves
2 Spoon Grated Ginger
1/2 Cup Cashews
1/4 Cup Almonds
1 Spoon Dry Coconut
1/2 Spoon Poppy Seeds
2 Dried Red Chillies
1/4 Spoon Saunf
1/4 Spoon Black Pepper
1 Spoon Jeera
1 Spoon Corriander Seeds
3/4 Spoon Red Chilli Powder
1 Spoon Garam Masala
2 Cardamom
2 Cloves
3 Cinnamon
1/4 Cup Milk
A Pinch Of Saffron
Salt to taste
Ghee
Oil

Method
  • Pressure cook 2 potatoes
  • Soak rice in warm water for half an hour.
  • Soak poppy seeds and keep aside
  • Fry the whole egg plants, bhendi, peeled and diced bananas, 2 potatoes, and carrots and keep aside.
  • Boil a pot full of water and add in the soaked rice. Cook till almost done Let the extra water drain completely through sieve.
  • Heat a spoon of ghee and add in cardamoms, a cinnamon stick, cloves and salt. Add it to the rice and keep it aside.
  • Heat oil and add in finely chopped 2 onions. Fry till translucent and keep aside.
  • In same pan heat another spoon of oil and add in jeera, red chillies, coriander seeds, black pepper, saunf, dried coconut, cinnamon, 1/4 cup cashews and almonds.
  • Add in garam masala, red chili powder, poppy seeds, pudina leaves and earlier fried onions. Cook till spices start spreading aroma.
  • Let the mixture cool down and then adding the chopped tomatoes grind it to fine paste.
  • Heat the ghee and add in the ground mixture. Fry till oil separates
  • Add in all fried vegetables and salt to taste and cook for couple of minutes. Keep aside.
  • Warm the milk with safron and keep aside.
  • Deep fry the thin sliced onions and cashews till they are crisp and light brown in color. Keep aside
  • In a greased cooker layer the sliced boiled potatoes, then 1/3rd of rice, 1/2 of vegetable, again 1/3rd portion of rice, remaining half of the vegetable and remaining portion of the rice.
  • With big spatula make through and through wholes in the layer and sprinkle the safron milk.
  • Let the cooker sit on low heat till the pressure builds up. Garnish with the earlier fried crisp onions and cashews. Serve hot with raita.
Notes
Instead of cooking vegetables in gravy i added fried vegetables to the gravy. The taste was awesome and i could make sure that none of the vegetables are underdone or overdone.
I also wished I had those baby potatoes instead and could use them whole deep fried instead of diced ones.
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Malpua


Every weekend Ajoy asks me if I can put oil in his hair (he does it for me). So my reply is always same : I can cook whatever you ask but doing the oil massage every weekend just for those short hair and that too for one hour - doesn't work :) :) probably once in couple of months is ok :) :) So when last weekend I replied with the same answer, he mentioned that he wants to eat malpuas. I searched on net for quick recipes, every recipe was quite different so I had to make up my own after lot of research and here I am sharing this.

Malpua
Ingredients
1 Cup Maida
1/2 Cup Rawa
2.5 cup Milk
1 Spoon Saunf
1.5 Cup Sugar
A pinch of Saffron
Almonds, Pistachios for garnishing

Method
  • Mix in maida, rawa, saunf and milk and keep aside for 4 hours
  • Boil Sugar with 1.5 cup of water to form 1 threaded sugar syrup.
  • Add in safron and keep aside.
  • Heat oil in a pan and add 1/4 cup batter each time to form the malpuas
  • Fry to golden brown on both sides and then dip them in the sugar syrup for couple of minutes.
  • Take out of the syrup, garnish with almonds and pistachios and serve.

Notes
Actually lot many videos had asked for frying the malpuas, but i am going to try shallow frying instead next time.
Also I had used 1 cup sugar, water each for the syrup and last few malpuas didnt have enough syrup to soak in.
I have never eaten malpuas earlier except once when badi ma had gotten it to hyderabad. So next time I am also going to ask my mom-in-law for her recipe and see how different it turns out.

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Whole Spices Veggie Pulav


I like black pepper a lot. Not powdered one but whole ones or the crunchy ones, like in papad. Since we moved here, I have been having only garlic papad instead of the spicy one that I normally like. Blame it to Ajoy ;-) for he likes that one or on me that I am bored to serve two different varieties to both of us. But then yesterday I said - that's about it. I have to have those black pepper by hook and crook and that's how this recipe came up :) It was huge hit and I am going to make it again sometime soon.

Whole Spices Veggie Pulav
Ingredients
2.5 Cup Rice
2 Cup Cauliflower florets
2 Raw Bananas
1 Medium sized Eggplant
1 Potato
1 Cup Mutter
1/2 Spoon Black Pepper
1/2 Spoon Jeera
4-5 Cloves
4-5 Cardamom
A pinch of Saffron
Salt to taste
Oil
Ghee

Method
  • In a pan bring water to boil and add rice. Cook the rice over high flame, with constant stirring till its done.
  • Strain remaining water from the rice and keep the rice aside.
  • In another pan, heat oil and fry cauliflower florets, egg plant pieces and raw banana slices. Keep aside.
  • Fry mutter for a second and keep them aside too.
  • Grate potato and fry them making in chunks to get crispy hash brown like chunks. Keep them aside too.
  • In another pan, heat ghee, add cloves, cardamoms, black pepper, jeera and let them splutter.
  • Add rice, fried cauliflower, eggplant and banana slices. Stir it and let is cook for couple of minutes.
  • Heat a spoon and add saffron crushing it a bit. After it starts sending nice aroma, mix in rice lightly.
  • Add in salt and stir for another minute. Serve by garnishing it with fried muttor and crispy potatoes.

NotesI wanted rice to be white and yet give that saffron filled rich aroma and hence I didnt put it while making rice but added it at last minute. I used black pepper in abundance as you already know the reason about it too :) but i didnt use much of cardmom or cloves, because I do add it to some of the vegetables or chicken/mutton dishes and also because I dont like them as much as black pepper :) So adjust spices according to your taste. The above portions worked wonders for me and right now enjoying even during lunch while writing this. yummy.

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Paneer Biryaani


Last week I made this but didn't get time to post it. Long time ago Anuja had asked me about preparing the biryaani with something veg. I remember she mentioned that she doesn't want it with paneer but I just couldn't help but make it with paneer. So sorry for fulfilling your wish only half way through but this recipe is just for you. Hope you get to try it and like it :) It turned out a simple affair and yet very delicious. This one is inspired by Spicy Biryaani recipe but I modified it little bit so as to take Paneer taste into account.

Paneer Biryaani
Ingredients
3 Cup Rice
400g Paneer
4 Tomatoes
3 Onions
2 Potatoes
1 Cup Cashews
1/2 Cup Almonds
8 Cinnamon
15 Cloves
15 Cardamons
1/2 Spoon Poppy Seeds
1/2 Spoon Black Pepper
1 Spoon Jeera
1/2 Spoon Saunf
1/2 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1 Spoon Corriander Powder
1/2 Spoon Ginger Paste
1/2 Spoon Garlic Paste
1/4 Cup Curd
1/2 Cup Milk
2 Pinch Saffron
8 Spoon ghee
4 Spoon Butter
Salt to taste
Oil

Method
  • Cut the paneer into cubic pieces
  • In a bowl, mix turmeric powder, red chilli powder, ginger paste, garlic paste, curd and salt to taste.
  • Add cubed paneer pieces in it and mix well so that the marrination is completely covering the pieces. Keep it in dry, cool place for around couple of hours.
  • Soak rice in warm water and keep aside
  • In a pan add butter and shallow fry the paneer pieces to light brown tinge over medium heat. Keep them aside
  • In same pan, in same butter, add 4 cinamon, 5 cloves, black pepper, poppy seeds, jeera, sauf, corriander powder, almonds and 1/2 cup cashews and roast it over low-medium flame till light aroma feels the air. The masalas would be light brown by now.
  • Add one diced onion and cook till onion turns light brown. Let the mixture cool down.
  • In a mixie grind 3 tomatoes and keep aside.
  • Grind the above cooked masala with remaining tomato to form fine paste.
  • In a pan, add 2 spoon of ghee and this masala and roast for a while.
  • Add tomato puree and salt to taste in it and cook till the gravy thickens
  • Add paneer pieces and cook till the gravy dries completely. Keep aside.
  • Pressure cook potatoes, cut them into slices after removing their cover and keep aside.
  • Warm Milk, add saffron and keep aside.
  • In a pan, boil water and add the soaked rice. Cook till almost done.
  • Drain remaining water and run it through cold water.
  • In a small pan, heat 4 spoon of ghee and add 4 cinamons, 10 cloves, 15 cardmom and salt to taste. Roast for couple of minutes and add it to the rice. Mix well and keep aside.
  • Cut the remaining 2 onions into thin slices.
  • In a Pan, add little oil and fry the onions onto medium-high flame till they are light brown in color. Keep aside.
  • In same oil, fry the remaining 1/2 cup cashews and keep aside.
  • Grease the cooker with 2 spoon of ghee and layer biryaani. Spread the potato slices to cover the cooker bottom first. Spread 1/3 of rice, then spread a layer of half of paneer masala, sprinkle some cashews, and browned onions.
  • Do the same layering again (Rice, masala, cashews and onions) and then cover it with remaining 1/3 portion of rice.
  • Sprinkle Some more cashews and onions, keeping aside a few for decoration.
  • Make few through and through holes through the layered biryaani with the back of spatula.
  • Spread the saffron milk in them.
  • Cover with the lid and pressure cook over low heat for 25- 30 minutes.
  • Garnish with left cashews and onions and serve.

Notes
I used 1 layer of rice 1/2 paneer and then again another layer of rice with rice from just 2 cups of raw rice. Also used half quantity of cashews, onions and garnishing spices. Stored the remaining half portion of paneer masala for later use this week. I just had to do the rice and onion portion again and could quickly make the dinner. Helped on the hectic day a lot. :) And it tasted even much better as well because of storing masala for few days :)
I always use the potato layering to cover up cooker so that the biryaani doesnt get burnt while pressure cooking it. I am speechless for that idea, helps a lot.
Also stored the marrinated paneer in fridge since it was quite hot here. But i think even in other time thats a better way so that it dries even further and the marrination sticks to paneer.

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Raskadam


Its been quite a few months since I had Raskadam one of my favourite sweet. So thought of giving this a shot. The recipe was adapted from 'Ruchira' a well known recipe book in Pune.

Raskadam
Ingredients
3.5 Cup Milk
1 Spoon Vinegar
1.5 Cup Sugar
1.5 Cup Powdered Sugar
4 Cup Khoya
A pinch of Saffron
1 Cup Grated Paneer

Method
  • Warm couple spoon of milk and add the safron. Keep aside.
  • Heat the remaining milk
  • When the milk starts to boil add vinegar mixed with a spoon of water and stir continuously.
  • When the milk cudles and water is separated out, throw out excess water and run it through the cold water
  • Squeeze this mixture in a cotton cloth and drain out the water.
  • Mix it thourghly and make the dough out of it.
  • Prepare around 25 balls out it (small sized
  • Mix the sugar with the 6 cup water in the cooker and boil it
  • Add these small balls in it and let it boil for around 5 minutes
  • Cover the cooker with lid and boil for another 5 minutes
  • Remove the lid, add half cup of water and boil for another 5 min. Let the balls cool down. Take out these balls and spread them on the plate and keep aside
  • In a nonstick pan on medium flame cook the grated paneer till golden in colour and keep aside to cool down
  • Mix grated khoya, powdered sugar, safron-milk and make the dough out of it.
  • By now the paneer would be cooled and crispy. Powder it in the mixie and spread it in a separate plate.
  • Now is the time to assemble the raskadam. Cover the cooked ball with the khoya mixture by froming a cup shape around it and closing it after inserting a ball in it. Roll the ball in the powdered paneer

Notes
Be careful not to burn the paneer and stir it continuously while cooking, I did that so that it was easy to powder the paneer and the raw smell from it goes away.
The ball preparation for the raskadam is similar to the rasgulla except prepare small sized balls and quantity of sugar-water.
You can add orange or pink - red colour in the khoya mixture but i didnt have it and hence didnt use it.

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Mutton Biryani


Its been long time since ajoy had been asking me to prepare mutton biryani. But mutton is not my liking and hence I had been conviniently ignoring it. Then it was that fine day that I wished his grant :) and prepared it. It turned out quite well.

Mutton Biryani
Ingredients
3 Cup Rice
1/2 Kg Mutton Pieces
7 Onions
2 Tomatoes
2 Potatoes
1/2 Cup Curd
1/4 Cup Milk
A Handful of Cashews
5 Almonds
1 Ginger Stick
10-15 Garlic Cloves
1 Spoon Garam Masala
2 Spoon Red Chilli Powder
A Pinch of Turmeric Powder
1 Spoon Corriander Seeds
1 Spoon Poppy Seeds
1.5 Spoon Black Pepper
1/2 Spoon Jeera
1 Spoon Saunf
1 Spoon Dry Coconut
8 Cloves
5 Cinnamon
2 Bay Leaves
5-6 Cardamom
A Pinch of Saffron
1/2 Cup Ghee
Salt to taste
Oil

Method
  • Grind ginger and garlic to paste and keep aside.
  • Wash mutton and add curd, turmeric powder, 1 spoon of red chilli powder, half of garlic ginger paste. Mix well and store it in the fridge for atleast 8 hours
  • Next Day, Wash the rice and keep it in warm water for half an hour. Remove the excess water and keep aside
  • Boil potatoes side by side, cut them in circular pieces and keep aside.
  • Warm the milk and mix safron in it and keep aside.
  • Chop around 3 onions into fine pieces and keep aside.
  • In a pan heat around a spoon of oil and add the chopped onions. Cook till golden brown and keep aside.
  • In same pan, heat another spoon of oil and add Jeera, 3 sticks of cinnamon, 5 cloves, 1 spoon of black pepper, corriander seeds, dry coconut, saunf, poppy seeds and remaining spoon of red chilli powder.
  • Once the aroma starts coming out of this mixture, add the chopped golden brown mixture of onions in it.
  • Add remaining ginger garlic paste to it and mix well and keep aside.
  • Grind almonds, the cashews(8-10) that were kept aside and the above fried masala with little water to form paste. Keep aside
  • Cut the 4 onions into thin slices and fry it in the ghee and keep aside.
  • Keep aside around 8-10 cashews and fry remaining and keep aside.
  • Keep aside around a spoon of ghee and transfer remaining ghee to the pressure cooker
  • Add the masala paste that we kept aside to this ghee and fry till ghee separates from the paste.
  • Add mutton pieces that were kept for marination in this with the marination leftover as well. Cook till ghee separates.
  • Puree the tomato in the mixer and add it to this cooking mutton.
  • Add around 1/4 cup of water and salt to taste and then cook the mixture on pressure.
  • When complete pressure builds up, turn the flame to minimum flame and cook for another 10 minutes. And then remove the pressure cooker from the flame and keep aside to cool down.
  • In the mean time, Boil around 10 cups of water and add salt to taste, rice and cook till rice is almost done.
  • Remove the excess water from the rice and spread it in the plate to let it cool down.
  • In a small pan heat a spoon of ghee(that was kept aside) and add remaining 3 cloves, 2 cinnamon sticks, 1/2 spoon black pepper, bay leaves, cardamom. Fry till aroma comes and mix it with the rice and keep aside.
  • Now transfer the cooked mutton from pressure cooker to the pan and cook on high flame till it is dry.
  • Transfer the excess ghee from this cooked mixture that is now separated into small cup and keep aside.
  • Take a pressure cooker(which has good height), Grease it with ghee and arrange the potato discs onto the bottom to cover the bottom completely
  • Spread a layer of 1/3 of rice followed by 1/2 of cooked mutton, 1/3 of fried onions, 1/3 of fried cashews.
  • Then add next layer of 1/3 rice, followed by another layer of remaining cooked mutton, 1/3 of fried onions, 1/3 of fried cashews
  • Layer remaining rice on the top, followed by remaining onions and cashews.
  • With the back side of the cooking spoon make 5-6 wholes in this layer biryani till bottom
  • Spread the ghee separated out from cooked mutton stored earlier evenly over here. Also spread the milk-safron mixture evenly.
  • Close the cooker with the lid, heat tawa and put this cooker on top of it. Cook on low flame for 15 minutes
  • Serve hot :)

Notes
While serving, insert the spoon till bottom and get all layers in each servings to get the best taste for the serving :)

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Pineapple Sheera


This item was something I tasted in bangalore. It was so common there for bfast or weddings. This item was must in the menu.. I didnt eat that much when I was there because it either use to be too sweet or not much of pineapple taste. This week when I got nice riped pineapple, i thought of trying this. And the result was wonderfully tasty and sweet enough for my tooth

Pineapple Sheera
Ingredients
1.5 Cup Pineapple Pieces
1 Cup Rawa
8 Spoon Sugar
2 Spoon Ghee
2 Spoon Cashews
2 Spoon Raisins
2 Pinch Saffron
2 Spoon Milk

Method
  • Warm the milk and mix safron in it. Keep aside.
  • Boil 4 cups of water in a pan
  • Add pineapple pieces to it and let them cook on the medium flame
  • Parallely heat the ghee in the another pan
  • Fry the cashews and keep aside
  • Add rawa to the ghee and fry it with constant stirring till it turns light brown
  • When the pineapple is cooked, add the (only) pineapple pieces to the rawa and keep stirring
  • In the remaining water from the cooked pineapple add 2 spoons of sugar and boil it
  • Add this boiling water to rawa pineapple mixture and cook with constant stirring
  • When the sheera thickens, add sugar, safron milk, raisins and cashews and stir well till it thickens

Notes
Fry rawa and cashews on lowest possible flame so that you dont end up burning them.
Adjust the sugar quantity according to your taste, but this was the best taste i got with 8 spoons of sugar, the pineapply - sweet one.

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Coconut Lassi


When I had read about this recipe I hadn't thought that it would turn out such wonderful and dellicious stuff.. You must try this :)

Coconut Lassi
Ingredients
1/2 Coconut
1 Cup Chakka
8 Spoon Sugar
A pinch of Cardamom Powder
A pinch of Safron
Salt to taste

Method
  • Grate the coconut and grind it mixing some water and strain to get the coconut milk
  • Mix chakka, safron, cardamom powder, sugar and salt and grind it in the mixie
  • Add the coconut milk to it and again grind for few minutes
  • Add ice and grind if the mixture is too thick
  • Garnish with Safron and Serve Chilled

Notes
Chakka can be bought readymade or can be prepared at home. Actually i kept 1 cup chakka aside when I prepared it for Shrikhand. The recipe for Chakka is present in both these recipies : Shrikhand and Amrakhand
Normally i use light coconut milk from fresh coconut hence i did not add ice, but if you are using readymade coconut milk which is very thick add either ice or water. 3 cups of ready made coconut milk, 1 cup ice/water would be sufficient for 1 cup chakka

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Shrikhand


This preparation is almost same as amrakhand especially since the main ingredient is 'Chakka'

Shrikhand
Ingredients
1/2 Ltr Milk
3/4 cup Sugar
A pinch of Safron
1 spoon Milk powder
A pinch of Cardamom Powder
A pinch of Cinnamon Powder
2 pinch of Orange Colour
5-6 Almonds
10 Pistacho

Method
  • Warm the milk
  • Mix it with the curd properly and keep it in warm place for 6-8 hours so that it forms sweet curd
  • Take a thin cotton cloth and put the curd in it and hang it so that water is drained completely
  • After 8-10 hours the curd will not have remains of water and you can untie the cloth and take the material(we call it chakka) into a vessel
  • Mix it with sugar and keep for atleast two hours
  • Warm 1/4 cup of water and mix the milk powder, safron, cinnamon and cardamom powder with it.
  • Mix this mixture with 'Chakka'and strain through Puran Yantra
  • Mix few almonds and pistachos with it

Notes
Keeping the sugar mixed with chakka for couple of hours lets it mix properly. Otherwide the curd might get sour and separate out from sugar.
You can use 1/4 cup milk instead of 2 spoon milk powder and water but since i was out of stock for milk when i actually started the process of staining it i used milk powder.

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Spicy Biryani


Last time the biryani I made was on the suggestions of our maid. But today I read up in a book and found this recipe.. The biryani tastes awesome and it was quite spicy.

Spicy Biryani
Ingredients
4 Chicken Leg Pieces
2 cup Rice
1 Cup Curd
4 Onions
2 Tomatoes
1/4 cup Milk
1 Potato
Handful of Cashews
5-6 Almonds
3/4 cup Ghee
2 spoon Oil
1 spoon Pudina Leaves
1 spoon Dry Coconut
2 Cardamom
2 Cloves
3 Cinnamon
1 spoon Jeera
1 spoon Corriander Seeds
1 spoon Red Chilli Powder
1/4 spoon Black Pepper Powder
1/2 spoon Poppy Seeds
1/4 spoon Saunf
1/2 Spoon Ginger Paste
1 spoon Garlic Paste
1 spoon Garam Masala
1/4 Spoon Turmeric Powder
A pinch of Safron
Salt to taste

Method
  • Mix curd, turmeric powder, garam masala, 1/2 spoon garlic paste, 1/4 spoon ginger paste and salt to taste
  • Marinate the chicken pieces with this mixture and store in fridge for 8 hours or more.
  • Soak the rice in warm water for half an hour
  • Soak the poppy seeds in 3-4 spoon of water
  • Warm the milk and add the safron in it and keep aside.
  • Boil the potato, let it cool down, cut it into slices and keep aside
  • Cut the onions into thin and long pieces and fry them in oil till they are crispy and keep it aside
  • Also fry all cashews except 5-6 and keep them aside.
  • Cut remaining onions into small pieces and fry them in oil till it is golden brown. Keep aside
  • Fry the 2 Cinnamons, Corriander seeds, Jeera, grated dry coconut, saunf, remaining cashews and almonds
  • Add the red chilli powder, black pepper powder, poppy seeds, pudina leaves and golden brown fine pieces of onions fried earlier(not the crisp ones)
  • Let the mixture cool down
  • Grind it in mixer adding half tomato and little water to form fine paste
  • Heat the ghee (keep aside 2 spoons of it) and add the masala paste and fry for a while.
  • Mix the remaining garlic paste, ginger paste, remaining finely chopped tomatoes and salt to taste and fry for a while
  • Add the marinated chicken and cook till chicken is completely cooked and gravy is dry as much as possible. Keep it aside
  • There will be extra ghee separated from the chicken, separate it out and keep that also aside.
  • While chicken is cooking, boil 7 cups of water, When water boils add the soaked rice without the water in which it was soaked.
  • Cook the rice by putting lid on the vessel.
  • When rice is almost done (not completely) strain it and keep it for cooling
  • When rice cools down, heat 1/2 spoon of ghee and add remaming cardamoms, cloves, cinnamons to it. Add this to the rice and some salt to taste. Mix well
  • Now in cooker apply remaining ghee all over and put a layer of potato slices to fully cover the cooker bottom.
  • Add a layer of rice, then spread 1/3 of fried cashews, 1/3 of crisp onions and 1/2 of chicken with its paste.
  • Add another layer of rice and then spread another 1/3 of fried cashews, 1/3 of crisp onion and remaining chicken with the masala
  • Spread remaining rice. On top of it spread remaining cashews and crisp onion
  • With the back side of the cooking spoon make 5-6 wholes in this layer biryani till bottom
  • Spread the ghee separated out from chicken stored earlier evenly over here. Also spread the milk-safron mixture evenly.
  • Close the cooker with the lid, heat tawa and put this cooker on top of it
  • Cook on low flame for 15 minutes
  • Serve hot with raita

Notes
This is little lengthy process, but believe me the output is quite tasty :)
Since we have spread the potato slices at the bottom, the rice doesn't get burnt while cooking.
Also since all the ingredients are already cooked before layering, there is no way that biryani will spoil because of uncooked rice or chicken.

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Mango Shira


Today when I returned from goa, i wanted to prepare something very easy and still tasty for breakfast.. We had been on hotel food for quite a few days so something traditional yet tasty and differnt would be ideal and here is the recipy i came up with..

Mango Shira
Ingredients
1 cup rawa
1.5 cup mango pulp
1 cup milk
1.5 cup water
1/2 cup sugar
4-5 Almonds
Pinch of Safron
Ghee

Method
  • Add ghee in a pan and heat it
  • Add rawa to it and fry on low flame till its slightly brown
  • In another pan mix water and milk and boil it
  • Add it to the brownish rawa
  • Let the rawa cook for some time (Till mixture becomes thick)
  • Add sugar and mango pulp and cook again for a while
  • Garnish with almond pieces and safron and serve hot

Notes
I used only half cup of sugar as mango pulp also contained sugar.
I also used the mango pulp with few slices of mangoes to get better taste

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Chicken Biryani With Groundnut Gravy


I had never prepared chicken biryani before so when i decided to cook it i did search a lot on internet. Also asked our maid for it so that i get to know how they cook it. And then i came up with this one which is outcome of my research.

Chicken Biryani

Chicken Biryani
Ingredients
1/2 kg chicken
4 cups of rice
1 cup milk
1 cup curd
2 onions
1/2 cup tomato puree
1 tea spoon ginger paste
1/2 tea spoon garlic paste
3 spoon turmeric powder
3 spoon garam masala
3 spoon red chilli powder
2 spoon corriander powder
1 spoon cumin powder
1 spoon green cardamom powder
A pinch of Safron
Salt to taste
Oil
Method
  • Heat oil in a pan and add finely chopped onion to it
  • Once onion is reddish add tomato puree to it and cook well
  • Add garlic paste, ginger paste, 1 spoon garam masala, 1 spoon turmertic powder, 1 spoon red chilli powder, 1 spoon corriander powder and 1/2 spoon cumin powder to it and stir well.
  • Add curd and salt to it and cook for a while
  • Add chicken pieces to this mixture and cook till gravy dries completely and oil separates out. Keep aside
  • Mix 4 cups of rice, milk and safron and cook it
  • In a heat little oil/ghee and add green cardamom powder to it
  • Add remaining turmeric powder, red chilli powder, garam masala, corriander powder and cumin powder
  • Mix cooked rice and salt and stir well
  • In a cooker pot add a layer of this above prepared rice then cooked chicken pieaces and then remaining rice
  • Let it cook on vapour for a minute or two
  • Serve hot with the groundnut gravy and raita

Notes
I had been told to fry uncooked rice on ghee, add other masala items and then cook the rice but I prefered to it otherway that is to add masala after cooking rice as it gives nice aroma and taste to the rice.

Groundnut Gravy

Groundnut Gravy
Ingredients
1/2 cup Groundnut powder
2 Tomatoes
1 spoon garam masala
1 spoon turmeric powder
1 spoon red chilli powder
1 spoon corriander powder
1/2 spoon cumin powder
Salt to taste
Oil

Method

  • Heat oil in a pan and add finely chopped tomato to it
  • After tomatoes are cooked well(it becomes paste), add red chilli powder, corriander powder, cumin powder and garam masala
  • Add groundnut powder and salt to it
  • The miture will be like a dry chutney ball, let it cook for a while
  • Add water to it and boil it to get the thick gravy

Notes
The above gravy is not too hot as I didn't have enough curd for raita, you can make it hot as per your taste

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